Question about cast iron seasoning
I bought a pre-seasoned 12" cast iron pan back in late 2003. I have used it many times to cook bacon and other delicious grease-bearing meats, and I have never used soap or detergent to clean it. My procedure thus far has been just wipe with water and elbow grease (no brush), dry, and stow with a paper towel.The other night I caught the food prophet (Alton Brown) stating that a cast iron pan should be very slick. While I can't definitively say that my pan has ever approached my non-sticks in slickness, I don't know how my pan should be progressing.So I did what any reasonable Arsian would do and asked the lounge (with pics!). Here's a sample of what my pan looks like, pulled straight from the cupboard:
You may not be able to tell from the picture, but does this look like what I'm after? Food doesn't just "slide around", but how slick is this thing supposed to be?
Do I need to be more aggressive cleaning it? You can probably some residual food on the pan.
What kind of maintenance do I need to do to this thing? Oil and the oven every now and then? Is there ever a reason to degrease and start over?
I just want to make sure I'm doing fine with my cast iron cookware, that it's coming along and I'm not missing out on anything.
I didn't find the right solution from the Internet.
<a href="https://jobs.vidzzy.com/animated-explainer-video-production-studio/">Animated Explainer Video Production Studio</a>